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Indoor grilling is an exceptionally simple way to get dinner on the table – all you need is a quality grill pan and a stove. There’s no charcoal to light or propane tanks to buy – and you don’t have to worry about rain, biting insects or cold weather, either. It’s a great all-season meal time solution!

Experts recommend choosing a ridged grill pan that is made heavy-duty aluminum, stainless steel or cast iron so it heats quickly and consistently. High, even heat quickly cooks out most of the fat and ensures that the juices that would normally collect and reduce in the pan are actually reduced right on the surface of the food.

Which pans are right for grilling? Calphalon cooking experts recommend looking for the following features:

Superior conductivity. Heavy-gauge pans will spread high heat consistently from the center of the pan all the way to the sides, allowing you to cook foods thoroughly in less time, without under- or over-cooking.

Stick resistance. Nonstick pans make it easy to produce seared grill marks without removing a food’s delicate
exterior. Other cooking surfaces, such as cast iron and stainless steel, offer a little more “stick” for great caramelization yet still release foods cleanly when browning is achieved.

Grill ridges. Thick ridges on the pan’s surface hold the food up and away from any juices or fat that may render from the food.

Long, stay-cool handles. Cast stainless steel or silicone-grip handles stay cool when used on the stovetop, allows you to hold the pan comfortably while cooking. Long handles also give you enough room for a two-handed grasp when lifting.

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